Have you ever met a kid who doesn’t like pancakes?
To be honest, I was always more of a French toast kind of girl. However, since having kids I have grown for the love of pancakes!
Why? Because they are SO diverse. You really can do anything with them. When my daughter first started solids, I would make grain-free pancakes with simply just egg and bananas (see blog post: kids grain-free pancakes). They were super easy and great for her to practice using her hands.
As she has gotten older, we have gotten more creative. She always loves them as to her it’s something fun to eat with her hands and if she is lucky, add a bit of butter and syrup too! I always love them, as I have been able to sneak in all the healthy ingredients. From superfoods to vegetables to making them protein or iron focused. You also can make fun shapes to make breakfast extra fun or special. We made valentine pancakes last year with beets which were a huge hit.
This recipe is a bit more complex but it’s not just a pancake, it’s a full nutritious meal. It includes fruit, protein, iron, fiber, and fats. It’s something I can feel good about putting in her little tummy before a fun-filled day at school or daycare. The other best part about this recipe, it freezes amazingly! As a mom, you know you never have enough time, especially in the morning. This recipe is meant to batch bake and freeze in advance as you get a large yeild. On those busy mornings just pull out 1-2 and warm them up on the stove, in over or microwave.
The key to freezing pancakes is you want to wait to they have cooled, then place them on a cookie tray. Put the cookie tray in the freezer for 1 hour to freeze them. Once they are frozen, you can take the tray out and place all the pancakes in 1 bag or container. They won’t stick together this way and it makes it very easy to take out one at a time.
- 5 cups quick-cooking oats
- 5 cups of cottage cheese
- 2 bananas
- 2 cups iron-fortified infant cereal
- 4 tbsp natural peanut butter
- 8 eggs
- 5 tbsp baking powder
- ½ tsp cinnamon
- 2 cups blueberries
- Blend the oats in a food processor or blend to make a flour-like consistency.
- Add in cottage cheese and banana and blend to a puree
- Add cereal, peanut butter, eggs, baking powder, and cinnamon. Puree till smooth
- Stir in blueberries
- Cook the pancakes on coconut oil in your frying pan
- Let cool before freezing
Enjoy!
XO
B